Transcript MG26 Yields and Harvesting

Yields and Harvesting
Alicia Bembenek
Patti Koob
College of
Agriculture and
Natural Resources
What Should you Plant?
General Guidelines
• Plant what you and your family like to eat
• Grow what you cannot buy fresh
– For example: rare heirloom varieties
• Grow what is expensive to buy fresh
– For example: herbs, lettuces
• Consider your amount of space and time
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Start small and slowly expand
What should you plant?: Resources
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www.extension.umd.edu/growit/vegetable
General recommendations for beginners:
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summer squashes
green beans
cucumbers
tomatoes
lettuces
peppers
herbs
What should you plant?: Resources
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www.extension.umd.edu/growit/vegetable
How much should you plant?: Resources
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Yields are impacted by weather, soil conditions, pests, & diseases
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Michigan State University has a Vegetable Production Chart
www.migarden.msu.edu/uploads/files/Table%204.pdf
www.growingvegetablegardens.com/planHowMany.html
When are your veggies ready?
http://eatsmart.umd.edu/sites/eatsmart.umd.edu/files/Produce_availability_1214.pdf
When are your veggies ready?
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For many annual plants (beans, peppers, tomatoes): pick first fruits before
they are dead ripe / fully mature
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Some plants are better at a tender stage
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Prevent the signal within the plant that the job of reproduction is complete
This will cause the plant to grow new flowers and fruits
Zucchini, asparagus, greens
Cornell has 5-page fact sheet with great suggestions
www.gardening.cornell.edu/factsheets/vegetables/harvestguide.pdf
Storage and Shelf-life Resources
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University of Minnesota Extension a 4-page fact sheet:
http://www.extension.umn.edu/garden/yard-garden/vegetables/harvesting-andstoring-home-garden-vegetables
Storage and Shelf-life Resources
http://www.stilltasty.com/
Resource for Extending Storage:
Fenugreen Fresh Paper (fenugreen.com)
Resource for Extending Storage
• National
Center for
Home Food
Preservation
• http://nchfp.
uga.edu
National Center for Home Food Preservation:
Canning Information
• http://nchfp.uga.edu
/how/general.html
• Water bath canning:
safe for jams, jellies,
pickles, tomatoes
• Pressure canning:
useful for most
vegetables and
vegetable products
National Center for Home Food Preservation:
Freezing Information
• http://nchfp.uga.edu/how/gen_freeze.html
• Blanched vegetables and fruits can be stored at 0 degrees F for
approximately 8-12months
• Foods that do not freeze well:
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Cabbage
Celery
Cress
Cucumbers
Endive
Lettuce
Parsley
Radishes
Potatoes
National Center for Home Food Preservation:
Drying Information
http://nchfp.uga.edu/how/dry/csu_dry_vegetables.pdf
Vegetable Preparation Resource
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The University of Kentucky Extension has a useful
document with preparation guidelines
http://www2.ca.uky.edu/agc/pubs/fcs3/fcs3106/fcs3106.pdf
• Basic cooking methods/preparation options:
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Steaming: arrange in shallow, even layer; cook until fork tender
Baking/roasting: high, dry heat; good for starchy veggies
Simmering: boiling can cause damage; cook until tender
Sauteing: cook quickly in a small amount of fat until tender
Braising: cook slowly with a small amount of liquid until tender
• Delicious ideas:
– Soups, spreads/dips, sauces, salads, casseroles, pasta dishes
Resources
• Grow It! Eat It!
http://www.extension.umd.edu/growit
– We have all types of practical food gardening tips and
information. Check out our popular blog!
• Home and Garden Information Center
http://www.extension.umd.edu/hgic
– Here you will find factsheets, photos, and videos. You
can also subscribe to the free monthly e-newsletter.
– We answer gardening questions 24/7…just click
“Ask Maryland’s Garden Experts”
• Maryland Master Gardener Program
http://www.extension.umd.edu/mg
– Consider becoming a trained MG volunteer!
This program was brought to you by the
Maryland Master Gardener Program
Carroll County
University of Maryland Extension
Presentation by Alicia Bembenek and Patti Koob
Carroll County, February 2015